Friday, October 25, 2013

Tempahan macaron kini dibuka semula :)

Alhamdulillah... macaronku kali ni nampak lebih menarik.. dah sekian lama saya tutup tempahan macaron bukan apa.. sbb setiap kali buat ada yang tak kene ngan macaron tu.. jadi tutup seketika ..kiranya practice buat macaron sehingga berjaya hehehe... 

sebelum ni ramai yang minta saya buat.. tp saya tak terima sbb bukan senang nak buat macaron ni.. kene ikut banyak tips untuk mendapatkan macaron yang sempurna.. so disini saya nak share some tips for everybody guidance.. :)

Tips and Tricks for perfect Macarons:

1. Buy/Get a food scale. Macarons are so delicate. You want precise measurements.
2. Almond flour can be made at home or bought at a store. Regardless of how you obtained it, sieve only the almond flour/meal before starting the recipe. You should remove all the almond bits that are not powdered-like. You want to start your recipe with real almond flour, not just finely grounded almonds. Now, from the sieved/sifted almond flour, measure out the 120 grams to start the recipe.
3. Aged egg whites are important. Don't use fresh eggs. Crack and separate your eggs whites into a small bowl. Loosely cover it with a paper towel on your counter overnight.
4. Always sift your icing sugar and almond flour, even if no clumps are visible. This will prevent cracks.
5. Beat your egg whites until foamy before adding sugar. Foamy like a thick cloud in a bubble bath. Then add your sugar in 3 batches. This helps dissolve the sugar.
6. Beat your egg whites until stiff peaks form. Stiff but not dry. It should still be shiny and glossy. Add gel food coloring now if desired. Whisk to blend.
7. The consistency you are looking for after folding all the almond mixture is "magma." It should flow like magma from your spatula when you lift some batter up with your spatula. A ribbon should also form in the batter when the magma falls down. This takes me about 65 folds.
8. The batter should not be super thick, or too runny. Too thick, and you will have peaks in your piped circles. Too runny and you will never have perfect circles. A piped circle should lose any peaks within 45 seconds if your batter is correct.
9. After you pipe your circles, bang your baking sheet gently on the counter several times to pop any air bubbles. Do this to all your baking sheets.
10. Let the skin form. This can take 30 to 60 minutes. A skin should form around the macaron. The sides and top should not be sticky. Touch it before baking.
11. After the skin forms, preheat your oven to 275F. Bake for 10 minutes. Then spin/rotate the tray, and bake for another 7 minutes. This ensures even browning and prevents the oven from getting too hot. If it is too hot, the macarons will crack. Double pan your sheets if necessary.
12. After the macarons are done baking. Let them cool completely. If they are still warm, it won't peel off the parchment paper.

(share from Gwen)

Ok.. sambung lagi next time.. ni nak settle birthday cupcakes and cream puff lagi.. + hantaran cupcakes.. :)

Nori Ibrahim

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